Chicken-Rice Bake
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A home-kitchen version of chicken-rice bake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 can cream of mushroom soup
- 1 c. milk
- 1 pkg. onion soup mix
- 1 (3 oz.) can chopped mushrooms
- 1 c. regular rice
- 1 (10 oz.) bag frozen peas and carrots, thawed
- 8 to 10 chicken thighs or breasts (boneless)
- 2 Tbsp. paprika
Method
In a bowl, stir together mushroom soup, milk, dry onion soup and undrained can of mushrooms.
Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
Place rice mixture into a 12 x 7 1/2 x 2-inch baking dish. Arrange chicken pieces atop.
Pour reserved soup mixture over chicken.
Sprinkle paprika on top. Cover tightly with foil. Bake at 375° until rice is tender, 1 1/4 to 1 1/2 hours.
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